Stability evaluation of lutein nanodispersions prepared via solvent displacement method: The effect of emulsifiers with different stabilizing mechanisms

Food Chemistry

Volumn 205, Issue , 2016, Pages 155-162

  Tan, Tai Boon ^a   Yussof, Nor Shariffa ^a   Abas, Faridah ^a   Mirhosseini, Hamed ^a   Nehdi, Imededdine Arbi ^b   Tan, Chin Ping ^a  

^a UNIVERSITY PUTRA MALAYSIA   (Malaysia)

^b KING SAUD UNIVERSITY   (Saudi Arabia)

Author keywords

Centrifugation speed; Freeze thaw cycle; Heat treatment; Ionic strength; pH; Storage stability

Indexed keywords

CENTRIFUGATION; CHEMICAL STABILITY; EMULSIFICATION; FOOD STORAGE; FREEZING; HEAT TREATMENT; IONIC STRENGTH; PH; PHASE SEPARATION; SODIUM; SODIUM SULFATE; STABILITY; THAWING;

DEGREE OF STABILITY; ENVIRONMENTAL CONDITIONS; FREEZE-THAW CYCLES; PHYSICAL STABILITY; SODIUM CASEINATE; SOLVENT DISPLACEMENTS; STABILITY EVALUATION; STORAGE STABILITY;

SODIUM DODECYL SULFATE;

DODECYL SULFATE SODIUM; EMULSIFYING AGENT; POLYSORBATE 80; SODIUM CASEINATE; UNCLASSIFIED DRUG; XANTHOPHYLL; EMULSION; SOLVENT;

ARTICLE; CENTRIFUGATION; DISPERSION; FLOCCULATION; FREEZE THAWING; HEAT TREATMENT; IONIC STRENGTH; MOLECULAR STABILITY; NANODISPERSION; NANOEMULSION; PARTICLE SIZE; PH; SOLID PHASE EXTRACTION; SOLVENT DISPLACEMENT METHOD; STEREOSPECIFICITY; STORAGE; TEMPERATURE; THERMOSTABILITY; ZETA POTENTIAL; CHEMISTRY; EMULSION;

EMULSIFYING AGENTS; EMULSIONS; LUTEIN; SOLVENTS;

EID: 84961635269     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2016.03.008     Document Type: Article

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